Quinoa Salad with Chickpeas, Kalamata Olives & Mint

In a fine-mesh strainer, rinse quinoa well and drain.

In a medium pot, combine quinoa and water. Bring to a boil, then cover the pot and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.

In a large bowl, mix together cooled quinoa, chickpeas, tomatoes and kalamata olives. Stir well.

For the dressing, whisk together white wine vinegar, lemon juice, honey, salt, and pepper in a medium bowl. While whisking constantly, slow pour in the olive oil until combined.

Pour the dressing over the quinoa salad, toss to coat and stir in fresh mint. Serve.